Quote:
Originally Posted by Tripp
I generally use cajun and sesame seeds if I actually end up cooking the tuna, but as far as a glaze goes I like Alton's recipe. |
Ive had this and it was great
Quote:
Originally Posted by rrplasencia
 but if not the most important thing to get is a good piece of tuna. i've served tuna 50 different way in my restaurants but if the tuna wasn't sushi grade or at least a +1 or A+ grade it dosn't matter what you do to it. make it easy on yourself. kikkoman makes a roasted teriyaki glaze, marinate the fish in that. make an oil mixture 1Tbsp sesame oil and 3Tbsp oil oil (not extra virgin you don't wan't it to taste like olives) get a heavy non-stick pan hot, then add a little oil, then sear, with all the sugar it will char up quickly, charred and caramelized on the outside and nice and rare on the inside. with some good rice and maybe some pea sprouts tossed with some of the same oil left over and a little rice wine vinegar |
Listen to this man, he is a first class chef!
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